We had Cashew Tofu tonight, adapted from the book Tofu Cookery by Louise Hagler. The original recipe is Almond Tofu, but we both prefer cashews.
We've made this before, and liked it. Tonight I used peanut oil to brown the marinated tofu to see if it would add a deeper peanut taste (the marinade has peanut butter in it). I think there was a tad more peanut taste. It's a good dish and I'm sure we'll have it again when we have an easy day (prep takes a while as the tofu has to marinate for 2 hours) ~ would like to try it with rice one time too.
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